Description
Lemongrass Chicken with Rice and Zucchini is a flavorful and aromatic dish inspired by Southeast Asian cuisine. The chicken is marinated in a lemongrass-infused blend, then seared and served over rice with tender sautéed zucchini for a fresh, balanced meal.
Ingredients
Scale
- 1 1/2 lbs boneless, skinless chicken thighs
- 3 stalks lemongrass (white parts only, finely minced)
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil (divided)
- 1/4 teaspoon black pepper
- 2 medium zucchinis, sliced
- 2 cups cooked jasmine rice
- Fresh cilantro or mint for garnish (optional)
Instructions
- In a bowl, combine lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, 1 tablespoon oil, and pepper.
- Add chicken thighs to the marinade, toss to coat, and refrigerate for at least 30 minutes (up to overnight).
- Heat 1 tablespoon oil in a skillet over medium-high heat. Remove chicken from marinade and sear 4–5 minutes per side until cooked through and caramelized. Set aside to rest.
- In the same skillet, add sliced zucchini and sauté for 3–4 minutes until tender-crisp. Season with a pinch of salt and pepper.
- Slice the cooked chicken and serve over jasmine rice with sautéed zucchini.
- Garnish with fresh herbs if desired and serve warm.
Notes
- Use a food processor to finely mince lemongrass quickly.
- Chicken breasts can be used but may be less juicy than thighs.
- Add chili flakes or sliced red chili for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 145mg
Keywords: lemongrass chicken, Asian chicken with rice, healthy chicken recipe, zucchini stir fry, Vietnamese-style chicken